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Roasted Garlic and Tomato Hollandaise
Roasted Garlic and Tomato Hollandaise Source: Adapted from Bobby Flay, Show: Brunch @ Bobby's, Episode: Between the Bread Bob and Robin Young, Boise, ID Total Time: 55 min Prep: 25 min Cook: 3 0 min Yield: 4 servings Ingredients: 2 Roma Tomatoes, halved and seeded 2 cloves Garlic, smashed 1 T Vegetable Oil fine Celtic Sea Salt and freshly ground Tellicherry Black Pepper or ½ t Aleppo Pepper (available from Whole Foods) 2 lg Egg Yolks 1 T freshly squeezed Lemon Juice 1 stick (8 tablespoons) unsalted Butter, melted Directions: 1) Preheat the oven to 375 º F. 2) Toss the tomatoes and garlic with the oil in a medium bowl and season with salt and pepper. Put on a baking sheet and roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes. Let cool slightly. 3) Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. 4) Add the tomato-garlic mixture and blend until smooth. Cover and keep warm. Note: Aleppo pepper (Arabic: / ALA-LC: fulful Ḥalabī) is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey. -
Download Brochure
Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish. -
THE ARMENIAN Ctator Volume LXXXVII, NO
MAY 27, 2017 Mirror-SpeTHE ARMENIAN ctator Volume LXXXVII, NO. 45, Issue 4489 $ 2.00 NEWS The First English Language Armenian Weekly in the United States Since 1932 INBRIEF Flights Launched DC Police Arrest Between Yerevan and Turkish Guards Tel Aviv YEREVAN (Public Radio of Armenia) — The For Attacking Armenia Aircompany carried the first passengers from Yerevan to Tel Aviv this week. Demonstrators The maiden flight was preceded by a presenta- tion at Zvartnots Airport. Attending the event were Sergey Avetisyan, chief Turkey Chides US Envoy of the General Department of Civil Aviation of Over Handling of Brawl at Armenia, Andranik Shkhyan, deputy general man- Washington Protest ager of Armenia International Airports and Robert Oganesyan, CEO of Armenia Aircompany, directors ISTANBUL (New York Times and of tourism agencies and others. Washington Post) — The Turkish Foreign Avetisyan emphasized the importance of Ministry summoned the American ambas- Yerevan-Tel Aviv flights and wished the Air sador in Ankara on Monday, May 22, to Company safe and effective flights. The Yerevan-Tel Aviv flights will run twice a week complain about the detention of two President Trump and First Lady Melania visited the Church of the Holy Sepulchre. Turkish security officers outside the on Thursdays and Sundays. Turkish Embassy in Washington the prior week, a Turkish official said. Trump Visits Church of the Holy Sepulchre in L.A. Chamber Cancels The detentions occurred about two Jerusalem, Meets Armenian Patriarch hours after Turkish government body- Turkey Business Forum guards were filmed assaulting several pro- JERUSALEM (Armenpress) — US President Donald Trump visited the Church After Protest Beating (RUDAW PHOTO) of the Holy Sepulchre in Jerusalem on Monday, May 15. -
A Art of Essential Oils
The Essence’s of Perfume Materials Glen O. Brechbill FRAGRANCE BOOKS INC. www.perfumerbook.com New Jersey - USA 2009 Fragrance Books Inc. @www.perfumerbook.com GLEN O. BRECHBILL “To my parents & brothers family whose faith in my work & abilities made this manuscript possible” II THE ESSENCES OF PERFUME MATERIALS © This book is a work of non-fiction. No part of the book may be used or reproduced in any manner whatsoever without written permission from the author except in the case of brief quotations embodied in critical articles and reviews. Please note the enclosed book is based on The Art of Fragrance Ingredients ©. Designed by Glen O. Brechbill Library of Congress Brechbill, Glen O. The Essence’s of Perfume Materials / Glen O. Brechbill P. cm. 477 pgs. 1. Fragrance Ingredients Non Fiction. 2. Written odor descriptions to facillitate the understanding of the olfactory language. 1. Essential Oils. 2. Aromas. 3. Chemicals. 4. Classification. 5. Source. 6. Art. 7. Thousand’s of fragrances. 8. Science. 9. Creativity. I. Title. Certificate Registry # 1 - 164126868 Copyright © 2009 by Glen O. Brechbill All Rights Reserved PRINTED IN THE UNITED STATES OF AMERICA 10 9 8 7 6 5 4 3 2 1 First Edition Fragrance Books Inc. @www.perfumerbook.com THE ESSENCE’S OF PERFUME MATERIALS III My book displays the very best of essential oils. It offers a rich palette of natural ingredients and essences. At its fullest it expresses a passion for the art of perfume. With one hundred seventy-seven listings it condenses a great deal of pertinent information in a single text. -
Epicentre Spice Guide
SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55 -
Menu 28 September – 4 October 2020
Menu 28 September – 4 October 2020 Monday Lunch Creamy sweetcorn and basil soup Lamb Koftas with tatziki and chilli sauce, Turkish rice, salad and homemade flat breads Vegan Kibbeh with tatziki and chilli sauce, Turkish rice, salad and homemade flat breads Bread and butter pudding with cinnamon custard Or fruit portion Dinner Creamy sweetcorn and basil soup Seafood risotto with rocket leaves and parmesan Smoked tomato risotto with feta crumbs and rocket leaves Bread and butter pudding with cinnamon custard Or fruit portion Tuesday Lunch Carrot and orange soup (Vegan) Louisiana chicken patties with spiced crushed potato bake and tomato salad Louisiana vegetable parcels with spiced crushed potato bake and tomato salad Nutella and banana pancakes Or fruit portion Dinner Carrot and orange soup (Vegan) Baked beef keftedes with eggs in rich tomato and red wine sauce with couscous Aubergine and sweet potato shakshouka with couscous Nutella and banana pancakes Or fruit portion Wednesday Lunch Roast red pepper and lentil soup Stir fried crispy pork in five spice and oyster sauce with egg fried rice Stir fried tempeh in five spice and oyster sauce with egg fried rice Lime and coconut drizzle cake with cream fraiche Or fruit portion Dinner Roast red pepper and lentil soup Jerk chicken salad with grilled sweetcorn, butterbeans and fried flat bread Caribbean, bean rice salad with grilled sweetcorn and mixed leaves Lime and coconut drizzle cake with cream fraiche Or fruit portion Thursday Lunch Root vegetable soup (Vegan) Pulled chicken tacos with -
Israel, Simply Delicious! Israel's Diverse Population Makes Its Cuisines Unique
Israel's leading Tour Operator since 1976 with you all the way! Israel, Simply Delicious! Israel's diverse population makes its cuisines unique. Humus, Falafel, Shakshouka, or Couscous are only some of the choices of ethnic foods that are available in Israel. The variety of restaurants, vast choice of gastronomy & hospitality styles, the unbelievable tastes and aromas are all part of the richness and liveliness that makes Israel so special. Mahane Yehuda Shuk, Jerusalem We highly recommend you to experience first hand an authentic dinner with a local family, enjoy Bedouin and Druze hospitality, explore the vibrant food and spice markets, enjoy a Circassian folklore show with traditional food or participate in a fun interactive cooking workshop learning how to make some of Israel’s most delicious Cheese & Olive Tasting, Galilee dishes. With Amiel Tours theshiksa.com the Sky’s the Limit! Lewinsky Food Market, Tel Aviv Shakshuka- North African Jewish Cuisine Wine Tasting at Neve Tsedek, Tel Aviv Hummus – Mashed Chick Pea Dip “EatWith” the Locals Circassian Hospitality An opportunity to meet and eat with In a beautiful picturesque village in locals inside their home, absorb the north of Israel, Kfar Kama, you the real flavors and aromas and can learn and experience Circassian experience Israel in the most genuine culture & hospitality including traditional way. “EatWith”, a global community, dishes, music and folklore dancing. offers a wide variety of different hosts During your visit a local Circassian and hosting styles, scattered from the guide will share with you traditional central area of Israel, to Jerusalem entertaining tales and the heritage of and up north. -
Trend Insight: Sweet Heat
TREND INSIGHT: SWEET HEAT Spicy flavors are enjoyed by three quarters of consumers according to Mintel, and this trend continues to blaze forward with new and exciting flavors meeting consumers’ growing demand for globally inspired seasonings and sauces. Today’s consumers crave unique pepper profiles and sweet, spicy heat—from honey serrano snack nuts to aleppo pepper ice cream to pink peppercorn martinis, consumers like it hot. Let’s dive into consumer preferences when it comes to heat, hot new products, up and coming peppers and more in this sweet heat report and see where you can find opportunity in this space. CONSUMER INSIGHTS According to Mintel, 75% of consumers enjoy spicy foods to some degree, with 29% AMERICA’S TASTE THRESHOLD FOR SPICINESS of consumers agreeing with the statement “when it comes to spicy, the hotter the better”. 5% DON’T WANT ANY HEAT AT ALL In their recent Spicy Perceptions Report, ingredient manufacturer Kalsec found that 62% 21% ENJOY MILD HEAT of consumers think most savory foods taste better with some level of spiciness. A quick 36% ENJOY A MEDIUM LEVEL OF HEAT scroll through Pinterest or Instagram confirms these industry findings—#spicy has 10.7M uses 28% ENJOY A HOT LEVEL OF HEAT on Instagram, and recipes found on Pinterest abound: roasted mango habanero salsa, honey 10% ENJOY AN EXTREMELY HOT LEVEL OF HEAT sriracha chicken, spicy jalapeño margaritas, and more. Today’s consumers are intrigued by more than just the level of heat in the spicy foods and SOCIAL beverages they consume. Their preferences are SPOTTINGS expanding beyond mild, medium, and hot to more nuanced, pepper-specific flavors like ancho, #spicy has 10.7M serrano, and habanero; as well as spicy flavor uses on Instagram, pairings with sweet and tangy flavors like spicy and recipes found on smoked maple or peri-peri pineapple. -
Arranging Fine Perfume Compositions the Fougere & Lavender’S
Arranging Fine Perfume Compositions The Fougere & Lavender’s Glen O. Brechbill Fragrance Books Inc. www.perfumerbook.com New Jersey - USA 2011 Fragrance Books Inc. @www.perfumerbook.com Glen O. Brechbill “To my late father and beloved mother without them non of this work would have been possible” II ARRANTING FINE PERFUME COMPOSITIONS - THE FOUGERE LAVENDER’S © This book is a work of non-fiction. No part of the book may be used or reproduced in any manner whatsoever without written permission from the author except in the case of brief quotations embodied in critical articles and reviews. Please note the enclosed book is based on Fragrance Ingredients by House ©. Designed by Glen O. Brechbill Library of Congress Brechbill, Glen O. Arranging Fine Perfume Compositions - The Fougere Lavender’s / Glen O. Brechbill P. cm. 626 pgs. 1. Fragrance Ingredients Non Fiction. 2. Written odor descriptions to facillitate the understanding of the olfactory language. 1. Essential Oils. 2. Aromas. 3. Chemicals. 4. Classification. 5. Source. 6. Art. 7. Twenty one thousand fragrances. 8. Science. 9. Creativity. I. Title. Certificate Registry # TXu1 - 364 - 187 Copyright © 2006 by Glen O. Brechbill All Rights Reserved PRINTED IN THE UNITED STATES OF AMERICA 10 9 8 7 6 5 4 3 2 1 First Edition Fragrance Books Inc. @www.perfumerbook.com Arranging Fine Perfume Compositions - THE FOUGÈRE & LAVENDER’S About the Book The fougère & lavender's is another favorite fragrance family. Originally this concept was intended for Women. However due to the strength of lavender a major component of this family it ended up as a masculine fragrance concept. -
Shakshouka Serves 4-6 Introduction from Chef Richard Blais This Is A
Shakshouka Serves 4-6 Introduction from Chef Richard Blais This is a simple dish, but a showstopper and a great option for breakfast, lunch or dinner. If you aren’t a fan of sweet breakfasts and are over tacos and omelets, it’s a must add to the repertoire. It’s also a one pan dish, so easy to clean up. Choosing the Right Salt I’m using Morton® Fine Himalayan Pink Salt when blending this versatile egg mixture since the irregular shaped crystals dissolve quickly and evenly in the dish. For the finishing touches, I’ll call upon Morton® Coarse Himalayan Pink Salt to take this to the next level, adding to the recipe both texturally and aesthetically with salt crystals that dissolve a little more slowly, ensuring your dish ends up evenly seasoned. Ingredients: 1/2 cup olive oil 2 onions, chopped (about 3 cups) 4 red and or green bell peppers, sliced thick 6 garlic cloves, sliced 2 cups fresh spinach 4 tablespoons sweet paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 teaspoon cinnamon 1 tablespoon Morton® Fine Himalayan Pink Salt and 1 teaspoon Morton® Coarse Himalayan Pink Salt 6 cups tomato puree 12 large eggs 1 jalapeño sliced A handful of Fresh cilantro or parsley chopped A handful of crumbled feta cheese A handful of chopped olives Directions: 1. Preheat oven to 375 degrees. 2. In a pan large enough for a dozen eggs, and suitable to spend time in the oven, cook the onions and peppers in olive oil on low heat until they begin to soften (approx. -
EAT AFRICA: Healthy and Delicious Recipes Cookbook Featuring
EAT AFRICA HEALTHY AND DELICIOUS RECIPES COOKBOOK FEATURING FOODS FROM ACROSS AFRICA By Goodness Patrick COPYRIGHT © GOODNESS PATRICK 2020 No part of this book may be reproduced, transmitted, or stored in any retrieval system in any form or by any mean: electronic, mechanical, recording, or otherwise without the prior permission of the author COPYRIGHT © GOODNESS PATRICK 2020 INTRODUCTION TO AFRICAN DISHES SOUTH AFRICAN CUISINES AND RECIPES South Africa Chakalaka Recipe CHAKALAKA CHICKEN SOUTH AFRICAN BOBOTIE SOUTH AFRICAN BRIYANI SOUTH AFRICAN LAMB CURRY SOUTH AFRICAN VEGGIE YELLOW RICE SOUTH AFRICAN DURBAN CHICKEN CURRY BUNNY CHOW (SOUTH AFRICAN CURRY SERVED INSIDE BREAD) SOUTH AFRICAN MALAY CURRY SOUTH AFRICAN BUTTERNUT SOUP EAST AFRICAN CUISINES EAST AFRICAN UGALI RECIPE CONGO TOFU RECIPE ETHIOPIA DORO WAT (CHICKEN STEW) EAST AFRICAN CHAPATI UGANDAN CURRIED POTATOES ETHIOPIAN ATAKILT WAT PILAU RICE (TANZANIA) PEA BEANS NAIROBI STYLE (M’BAAZI) (KENYA) NYAMA CHOMA (KENYA) YEKIK ALICH’A (ETHIOPIA) CENTRAL AFRICAN CUISINES SAUCE AUX CHAMPIGNONS ET CITRON (CONGOLESE MUSHROOM AND LEMON SAUCE) CENTRAL AFRICAN EGUSI RIZ VERT (GREENS AND RICE) MASHED YAMS (FOUTOU) WILD SPINACH IN PALM OIL AND PEANUTS (FUMBWA ELAMBANINA MAFUTAYA NGUBA) ELEPHANT SOUP CENTRAL AFRICAN PILI-PILI SQUASH WITH PEANUTS MEAT AND OKRA SAUCE FISH IN PEANUT SAUCE WEST AFRICAN CUISINES EGUSI SOUP PARTY JOLLOF RICE MOI MOI (NIGERIA) WAAKYE (GHANA) CACHUPA RICA (CAPE VERDE) (MUNCHUPA) NDOLE (CAMEROON) POULET YASSA (SENEGALESE CHICKEN) COTE D’ IVOIRE KEDJENOU (IVORY COAST -
Shakshouka Recipe by Lemon Drop from a Recipe Reborn
Shakshouka Recipe by Lemon Drop from A Recipe Reborn • Prep time: 15 minutes • Cook time: 8 minutes • Yields 2 servings US Ingredients Metric 1 tbsp olive oil 15 mL 3.5 oz pork 100 g 1 cup onion, diced 150 g 3/4 cup bell pepper, diced 130 g 1/8 cup hot pepper (optional) 20 g 14 oz tomato, crushed 400 g ½ tsp cumin 2 g 1 tsp thyme 2 g 1 tsp paprika 2 g 1 tsp black pepper 2 g 1 tsp kosher salt 6 g 2 eggs 2 3 tbsp parsley, chopped 10 g Instructions 1. Pour the olive oil into a pan and set the heat to medium. 2. Cut the pork into small pieces, fry them until they're brown and then set them aside. 3. Set the heat to medium-low and cook the onions and bell peppers in the same pan until they are softened. 4. Add the tomato and return the pork to the pan. 5. Add the cumin, thyme, paprika, black pepper, kosher salt and stir to combine. Stovetop method 1. Bring the sauce to a simmer and pour the eggs onto the sauce. 2. For soft yolks, simmer uncovered for 8 minutes or until the egg whites are set. For firmer yolks, cover the pan with a lid and cook to your desired firmness. 3. Garnish with parsley and serve. Oven method 1. Preheat the oven to 375°F or 190°C. 2. Transfer the sauce to a baking dish or use an oven safe pan. 3. Pour the eggs onto the sauce.